Democratic Northwest. [volume] (Napoleon, Ohio) 1869-1894, 1887-02-10
Breakfast, Dinner aud Tea.

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VEAL CUTLETs.-Slice the outlets
thin, and dip each piece first i'm beaten
egg, then in rolled cracker crumbs, OF
cracker -four, and fry slowly in hot
butter until cooked thoroughly
through. If placed where the fire is
too hot, the cracker will burn before
the meat is done.
SOUTHERN EGG BREAD.-Two cups
white Indian meal, one cup cold boiled
rice, three well-beaten eggs, one table
spoon melted butter, two and halfcups
milk, or enough for a soft batter, one
teaspoon salt and pinch of soda. Stir
the beaten eggs into the milk, then the
meal, salt and butter, and, last of all,
the rice. Beat up well from the bottom
two or three minutes, and bake quickly
in round, shallow pan.
CORN BREAD.-Two and a half cups
of Indian meal, one cup of -four, three
tablespoonfuls of cOrn-starch, three ta-
blespOonfuls of shortening, three eggs.
one tablespoonful of soda and three and
half cups of thick, sour milk; add salt
at discretion; it should be thin batter;
bake quickly in small tins or cups. 1t
is best to soak the meal all night, or at
least several hours in the sour milk,
adding the other ingredients just before
baking.
EsCALoPED PoTAToEs.-Peel and
slice potatoes thin, same as for frying
Butter an earthen dish, put in a layer
of potatoes, and season with salt, pep
per, butter, bit of onion chopped fine;
sprinkle on little flour. Put in anoth-
er layer of potatoes and the seasoning.
Continue in this way until the dish is
filed. Just before putting into the
oven, pour a cup of milk over. Bake
three-quarters Of an hour.
SoUP.-A good vegetable soup is made
in this way: One onion, two potatoes,
one carrot, one turnip and six stalks of
celery cut in small pieces. Boil them
until soft in three pints of water, ad-
ding one pint Of canned tomatoes, with
salt to taste. Put some croutoRs in the
tureen; turn the soup over them and
serve.
SCALLOPs.--Drain two dozen scallops
carefully, and after seasoning them
with salt and pepper, roll them lightly
in fine bread crumbs. Beat two eggs
in q soup plate with spoon or fork,
and after dipping the scallops in the
egg, roll them in q quantity of crumbs
and lay them on large platter. Be
careful that they do not touch each 9TH
er. When all have been Dreaded, place
in the frying basket as many as can be
accommodated on the bottom and
plunge into boiling fat. Care should be
to oLnFr That Tho fc1N tI1nr lev
soned with salt previous to the bread
ing, and that the fat is So hot that blue
smoke rises from the center.
NICE WAY TO PREPARE CHICKEN
Cut the remnants of cold boiled or
roasted chicken in small pieces. Make
q sauce of one pint of cream, two ounces
of butter, the yolk of one egg, beaten,
and tablespoonful of corn-starch or
arrOwroOt, seasoning with salt and
white pepper, a little sugar, one tea
spoonful of anchovy sauce and one bay
leaf. Put the pieces of chicken in this
sauce in a stewpan and simmer for half
an hour. Stew some rice quite soft in
milk, seasoning with salt and pepper.
Put the chicken in the center of dish.
place the rice around it as berder and
serve.
LEFTOVER TURKEY.-A nice way is
to scallop it. Cut the meat from the
bones, removing bits of skin and gristle,
and chop the rest very fine. Put lay
er of cracker crumbs moistened with
milk in the baking dish, then layer of
the turkey with bits of butter, salt and
pepper, another layer of crackers, and
so on till the dish is nearly full. Before
putting on the topmost layer, pour in
the gravy left from the turkey, season.
ed with Worcestershire sauce; on the
top spread a crust made of cracker
crumbs soaked in milk and beaten up
with two eggs. Stick bits of butter all
over it and bake about three-quarters
of an hour. Or you may mince up the
turkey, season, beat two eggs into it,
dip il eggs and cracker crumbs, and fry
like croquettes.
ORANGE JELLY-FRENCH.- two
ounces of galatine in two quarts of cold
water, with twelve spoonfuls of sugar,
and the whites Of two eggs beaten to a
froth; strain through wet napkin into
an earthen dish; add the rind of four
very fair oranges, pared very thin; COW
er, and partly cool; add the Juice of
eight oranges and two lemons; strain,
and mix with the other INGREDIENTS. A
few drops of yellow coloring is an inn
provement. 1t is then ready for cool
ing.
ORANGE JELLY IN THE PEEL.-Cut
inch round holes in the stem side of
smooth oranges; take out the pulp with
teaspoon, and steep the skins for
two hours in cold water; drain, and
scrape out the inside carefully, range
them on broken ice, and fill with the
French jelly. When cold, cut in halves
and serve from a glass dish, garnished
with green leaves.
LEMON PIE.-One cup of water, one
tablespoonful of corn starch, one cup of
sugar, one egg, one lemon, one-quarter
of a teaspoonful of salt. Allow the
water to boil, then stir in the corn
starch and sugar, stirring until it thick
ems, then remove from the stove. When
a little cool add the egg, well-beaten,
also the rind and juice of the lemon.
Line pie-pIate with pastry, pour the
mixture into it and bake in rather
quick oven. Make q meringue of the
whites of two eggs, beaten until very
light, and slightly sweetened. Spread
over the top of the pie just before it is
done, and brown lightly.
CoMPoTE OF APPLE.-Peel and core
tart, medium-sized apples, place in
donn aa arthen dish with a mint of uotar